This salad has it all!
3 tbsp red-wine vinegar
½ tsp dried oregano
½ tsp ground pepper
1 head soft lettuce
1 pint cherry tomatoes
½ English cucumber, halved and sliced
1/2 c hearts of palm
¾ c diced fresh mozzarella
½ c marinated artichoke hearts
½ c sliced pepperoncini
½ c halved and sliced radishes
½ c sliced salami
¼ c sliced olives
Whisk oil, vinegar, oregano and pepper in a small bowl.
Add remaining ingredeients to a large bowl. Drizzle with dressing Toss to coat.
Summer is winding down in the garden and I want to celebrate the lovely bounty of to moated one last time with a dish that highlights the intense flavor of my heirlooms. I added burrata and a little spicy salami to the dish to give it a little more depth.
2 lbs tomatoes, cut into bite size chunks
1/2 red onion, thinly sliced
1 roasted red pepper, cut into bite size chunks
3 gloves garlic, minced
8 oz bread, torn into bite size chuncks
Salt and pepper
2 TBSP red wine vinegar
2 TBSP olive oil
4 TBSP basil, torn into small pieces
1 oz thinly sliced salami
8 oz burrata, ripped into bite size chuncks
Preheat oven to 400. Spray bread with olive oil and spread out on a baking sheet. Cook for 10 minutes until browned.
Combine tomatoes, garlic, onions, red pepper, basil, red wine vinegar and olive oil in a large bowl. Toss to combine. Salt and pepper to taste. Let rest 30 minutes.
When ready to serve toss in croutons, salami and burrata. Serve.
Serves 2 – 4.
I have an overload of padrons this week so what better thing to do then add them to pizza?! This is a spicy one – hot salami, red onions and lots of padrons.
1 lb pizza dough
Pepper infused olive oil or regular
8 oz shredded mozzarella
4 oz spicy salami
1 red onion, thinly sliced
4 oz padrons, sliced
Preheat oven to 500 with pizza steel or stone inside for at least 45 minutes.
Roll out dough, drizzle with pepper oil, onions, cheese, salami and top with peppers (I wait until I have my pizza on the steel or stone to add the padrons so they don’t fall off during peel transfer). Bake 8 – 12 minutes until crust is golden and cheese is bubbling.
I broke down and ordered a pizza steel this week, and I have to day it was worth every single penny! Finally a pizza with a crispy chard crust!! I love my pizza steel! This is the first pizza I made with the steel – turned out amazing! I even mastered the pizza peel!
Pizza dough (I make my own and freeze it)
Shredded mozzerella cheese
Green garlic, sliced thin
Heat over to 500 with pizza stone or steel inside. Preheat for at least 45 minutes.
Roll or toss out dough.
Put some cornmeal on a pizza peel. Lay dough on pizza peal, drizzle with olive oil, top with cheese, garlic and salami.
Slide pizza onto steep and bake for 5 – 8 minutes, when crust is crispy and cheese is bubbling. Remove with a pizza peel, slice onto cutting board.
Serves 4 – 6.
Our kitchen remodel is done! I spent the afternoon finding new homes for all my stuff and thinning the heard a bit, do I really need 8 spatulas? So for my first meal in my new kitchen I wanted something easy, and what’s better than pizza? I had some amazing duck salami from Hudson Valley Foie Gras that was my inspiration for this simple but amazing pizza.
8 oz pizza dough, rolled thin
2 TBSP olive oil
4 cloves garlic, minced
Red chili pepper flakes
8 oz mozzerella cheese, thinly sliced
4 oz salami, preferably duck
4 tomatoes, seeded & chopped
8 scallions, thinly sliced
Parmesean cheese, grates
Preheat pizza stone for at least an hour at 500 degrees.
Comine garlic, pepper and olive oil and spread over pizza crust. Top with cheese, salami, tomato and onions.
Bake for 7 – 10 minutes until edges are crispy and cheese is melted.
I came across this recipe in Food & Wine, at first it sounded weird, but the more I thought about it, the more I realized that I HAD to try it. Of course, I made some changes to the recipe, and it turned out de-li-cious! The crispy crust, topped with soft mashed sweet potatoes and slightly acidic balsamic onions, melty cheese and slightly spicy salami – it’s a party in your mouth. I make the sweet potato mash the night before to cut down on cooking time. if the sweet potato mash is too thick thin with a little water.
3 – 4 sweet potatoes
1 lb pizza dough
2 sweet onions, thinly sliced
1 TBSP olive oil
1 TBSP butter
2 – 6 TBSP water
1/3 c balsamic vinegar
1.5 c grated mozzarella
5 oz salami
Preheat oven to 450 with pizza stone inside if using.
Roast sweet potatoes till soft. I just cut a slit in them, toss them on a baking sheet and place them in the oven. It takes about 30 – 60 minutes depending on their size. Cool, remove skins and mash.
In a large skillet melt butter and olive oil over medium heat, add onions and cook until soft, about 5 minutes. Add 2 TBSP water, turn heat to low and cover with a lid, cook for 5 – 10 minutes, stirring occasionally. If the pan gets dry add a little more water. Keep checking and adding water until they start to caramelize. Stir in balsamic and cook for 6 minutes until vinegar is absorbed. Set aside.
Roll out your dough, place on pizza stone or baking sheet and prick with fork. Bake for 5 – 7 minutes until it starts to crisp.
Remove crust from oven and spread 1 cup of the sweet potato mash on crust. Top with onions, cheese and salami. Bake for 5 – 7 minutes until cheese is bubbly and starting to brown.
Serves 4 – 8.
7 WW PP (8 servings).